Stroganoff, an Ode to Ground Beef

Stroganoff, an Ode to Ground Beef

So Jenn and I are putting our feet down. What is so wrong with ground beef? Why is it that, outside of a burger, ground beef has been shunned from the foodie lexicon so completely? Want a burrito? Steak, fish, or carne asada, those are your choices. Ground beef? Get out of here, you riff-raff excuse for meat! This is the same riff-raff you used to make your gourmet burger! Nice, fresh, ground beef is good, man! And you eliminate the almost ubiquitous toughness that comes from using steak. Oh, I suppose it has something to do with the meat not being rare when served, but that’s okay. Cooked meat is good too, especially with all the right seasonings and sauces mixed in! Think about how many dishes you enjoyed as a kid with ground beef in them. Well, this recipe is the first step in our plan to bring ground beef back. It can be every bit as juicy as any other meat, the texture is consistent and tasty, and it is a great partner to spices and sauces like those in this homemade Stroganoff.

This recipe contains noodles (egg), mushrooms, butter (unsalted), olive oil, shallots, garlic (fresh), beef (ground), worcestershire, allspice, black pepper, paprika, white pepper, tomato paste, beef broth, port, sour cream

6 servings

Prep time: 10 min

Cook time: 40 min